Homemade Freezer Chicken Taquitos with Cream Cheese, Cilantro & Pepper-Jack Cheese

Easy and Delicious Homemade Crispy Chicken Taquitos with cream cheese, cilantro and pepper-jack cheese. Best chicken taquitos recipe pinterest has!

When I am hungry for something delicious and homemade at lunch time I turn to my freezer for my pre-made Crispy Homemade Chicken Taquitos with cream cheese, Cilantro and Pepper Jack cheese.  Creamy and satisfying are the words I would use to describe these.  In fact this freezer chicken taquitos recipe is so good I find myself wanting to eat like 10 of them at once. My body says I am full after about 4 but my mind wants more. That’s just how good these are.

Have you tried the Taquitos from the store? I do not like them at all. They have the taste of cardboard and the only way I can choke them down is with sour cream. I don’t know what it inside of them, but they taste nothing like homemade so I am guessing they are full of weird ingredients.  Making your own freezer chicken taquitos can be more work but the taste and knowing what is in them is worth it. Once you make this recipe you will never want to go back to store bought ones again!

I make this chicken taquitos recipe as part of my freezer meals. I just make them up as I would directed below, but before I bake them I flash freeze them instead. This way I can pull out just a few and 15 minutes later I am ready to savor a perfect lunch. We have eaten this recipe for dinner too. Hope you try this recipe out and let me know what you think!

Crispy Homemade Chicken Taquitos - with creamy cilantro and pepperjack cheese

Chicken Taquitos with Cream Cheese, Cilantro and Pepper-Jack recipe

Ingredients:

3 Cups roasted shredded chicken breast (or roast beef is great too)
8 oz. Cream Cheese
4 Tablespoons chopped Cilantro
2 Tablespoons Lime juice
1 (6 oz.) can Green Chilis (or ½ cup green salsa verde if you have that on hand)
3/4 teaspoon Cumin
1 ½ teaspoon Chili Powder
1 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1 ½ Cups shredded Pepper-jack cheese
small corn or flour tortillas
fine sea salt
cooking spray

Method:

Melt your cream cheese until it’s soft and melty. Add all spices, cilantro, lime juice, green chilis, chicken and cheese to a large bowl. Mix until well blended.

Heat your tortillas so they are soft and won’t break as much when you roll them. Add a little bit (about 2 tablespoons) of chicken mixture to each tortilla, roll and place seam side down on parchment or foil lined cookie sheet. Spray with a little olive oil spray and sprinkle with a little bit of salt. Bake in 425 degree oven for 15 minutes.

Crispy Homemade Chicken Taquitos - with creamy cilantro and pepperjack cheese

Crispy Homemade Chicken Taquitos - with creamy cilantro and pepperjack cheese

To freeze: As you roll your chicken Taquitos, place them on a parchment lined cookie sheet without touching. Then place cookie sheet in freezer.  When taquitos are frozen remove them from the cookie sheet and add them all to a freezer safe gallon sized bag. Label and add back to freezer. When you are ready to eat just take a few or a lot of the taquitos, place on a foil or parchment lined cookie sheet. Spray lightly with olive oil and sprinkle with a little salt. Bake in 425 degree oven for 15-20 minutes or until crispy.

 

Freezer chicken taquito recipe - perfect freezer meal lunch!

Like I mentioned before you can use corn or flour tortillas – they are both equally good. And I use whatever tortillas I have around.

chicken-taquitos

I love making 50 freezer meals in a day all at once so I don’t have to cook every day of the year. It’s a real time saver. If you are new to freezer meals see this post here.

Here is the printable version of this recipe if you would like:

4.69 from 22 votes
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Crispy Homemade Chicken Taquitos with Cilantro and Pepper-Jack Cheese
Author: Karrie
Ingredients
  • 3 Cups roasted shredded chicken breast or roast beef is great too
  • 8 oz . Cream Cheese
  • 4 Tablespoons chopped Cilantro
  • 2 Tablespoons Lime juice
  • 1 oz can Green Chilis 6 ., or ½ cup green salsa verde if you have that on hand
  • 3/4 teaspoon Cumin
  • 1 teaspoon ½ Chili Powder
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1 Cups ½ shredded Pepper-jack cheese
  • small corn or flour tortillas
  • fine sea salt
  • cooking spray
Instructions
  1. Melt your cream cheese until it’s soft and melty. Add all spices, cilantro, lime juice, green chilis, chicken and cheese to a large bowl. Mix until well blended.
  2. Heat your tortillas so they are soft and won’t break as much when you roll them. Add a little bit (about 2 tablespoons) of chicken mixture to each tortilla, roll and place seam side down on parchment or foil lined cookie sheet. Spray with a little olive oil spray and sprinkle with a little bit of salt. Bake in 425 degree oven for 15 minutes.
  3. To freeze: As you roll your chicken Taquitos, place them on a parchment lined cookie sheet without touching. Then place cookie sheet in freezer. When Taquitos are frozen remove them from the cookie sheet and add them all to a freezer safe gallon sized bag. Label and add back to freezer. When you are ready to eat just take a few or a lot of the taquitos, place on a foil or parchment lined cookie sheet. Spray lightly with olive oil and sprinkle with a little salt. Bake in 425 degree oven for 15-20 minutes or until crispy.

 

Easy and Delicious Homemade Freezer Chicken Taquitos

I really hope you enjoy these as much as I do!

–> See all of my freezer meal recipes here. 

107 Comments

Homemade Freezer Chicken Taquitos with Cream Cheese, Cilantro & Pepper-Jack Cheese was last modified: November 2nd, 2016 by Karrie

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Comments

  1. OHMYWORD those look fabulous! I can’t wait to try them…I agree those store bought ones are a nightmare for the mouth! Ewww…might as well go bite on a fence post. LOL! 🙂 Thanks for the recipe!

  2. LOVE LOVE LOVE taquitos! I have another recipe that is very similar I found on the online. Will have to give yours a whirl next time. I can totally over indulge myself on them too – Mexican is my favorite type of food and I could eat it every single day.


  3. Just yesterday I was home alone with my twin toddlers, realized i was starving and quickly reheated some store bought ones, you’ve made me see the light! I WILL be making these, thank you!

  4. Hi Karrie! These taquitos sound delicious! I want to get the ingredients now and make them! Great idea for teenage sons for after school snack! Thanks for sharing! Have a great week! Blessings from Bama!


  5. I made these last night and they were delicious with a side of homemade guacamole and cilantro lime rice! I simply shredded some chicken from a store bought rotisserie. I used corn tortillas, which I might switch to flour next time due to them wanting to crack on the side despite being warmed. Although I did get the corn tortillas really cheap from Aldis at the last minute so maybe it was just the quality of the tortillas? Or maybe I just suck at rolling them up? Lol either way, pretty or not, we devoured them! Thanks for the recipe!


    • I made these last week too! They are super yummy but my corn tortillas kept breaking too! I buy super fresh ones at the Mex store in town and they just wouldn’t stay wrapped without breaking on both sides (didn’t matter how much stuff I put in the middle they just wanted to break). I am going to try flour ones next time.

  6. Made them yesterday. DELICIOUS!!!

  7. Another great recipe! Thanks, I made these recently and my family loved them…

  8. Hello! Thank you so much for the recipe. They look great!
    I have a question. If you are going to freeze them, do you cook them first then freeze or roll them up an freeze then when you’re ready, bake them?

    • I don’t cook them before I freeze them. As soon as they are rolled I flash freeze! 🙂

      • have a quick question – i used homemade corn tortillas and rolled and flash froze them… and when the time came to cook them, i put them in frozen and they were all unrolled when they came out… i wonder if its because they were homemade… or what i could do different…

        • Happy.MoneySaver says:

          Homemade corn tortillas are fickle! 🙂 It really depends on the recipe. Some suggestions I have found is to make sure to store them in a plastic bag in the freezer and if needed warm them in the microwave with a damp paper towel for a minute to get some moisture back in them and then bake them. When they get dry they crack and they fall apart. Hope your next batch turns out better!

  9. Made these this past weekend and they are amazing!! So much better than store bought. I went through some trial and error with the corn tortillas. I found that getting them hot, as in steaming, and then covering them with a clean kitchen towel once rolled prevented them from cracking. As long as they weren’t exposed to air so they could dry out, they didnt crack. I put them in the freezer covered as well for about 30 minutes and then took the towel off and let them finish freezing.

    • Can I ask Sophie how you steamed the corn tortillas? This recipe sounds fabulous! I MUST try and I agree, store bought– yuck! Thank you Karrie and Sophie!

  10. Hi! Was wondering how many this recipe makes? Trying to figure out if I want to double the recipe, and how many tortillas I need to buy.
    Thanks! 🙂

    • Hello Emily, if you double this recipe you will need probably around 90 small flour or corn tortillas. I usually use around 40 -50 small tortillas with the one recipe.

      • I’m making these tomorrow, but I was planning to make my tortillas. I didn’t know i needed so many. I’m going to be making tortillas all day. LOL

  11. I made these a few weeks ago and my family LOVED them. They were so good!

    I ran out of small tortillas before I ran out of filling, so I made some with medium sized tortillas and I called them chimichangas. I served them with enchilada sauce and the kids loved that, too.

    Thanks for the recipe!

  12. These look so good! When you say small tortillas do you mean the six inch ones?

    • Happy.MoneySaver says:

      I did use the six inch flour tortillas but feel free to use any size you want. The nice thing about the small tortillas is they are easy to stuff into a freezer ziploc bag! But any size would work! These are also great if you are making the 50 Freezer Meals in a Day! 🙂


  13. Love your web site. This is the best taquito recipe I have found so far.Everyone loves it. Thanks for posting.

  14. WAS WONDERING IF YOU HAVE AN EASY RECIPE FOR BEEF AND BEEN TAQUITOS….

  15. Hubby and I just tried this recipe for the first time. We’re sold. These were delicious. I used flour tortillas and they rolled perfectly.

  16. Jessica says:

    So i have found the trick to not having corn tortillas break is to fry the corn tortillas in about a half inch of hot oil over medium-high heat for about 5-10 seconds on each side before putting filling in and rolling them up. It also helps the tortillas to not dry out in the oven. I know, not as healthy, but it makes them so much easier and better. This is a great recipe btw. My husband really liked them.


  17. Hi Karrie! I love this recipe!! I don’t know if I’m not following the directions right but I can only make 18 taquitos with the recipe. I don’t measure out 2 tablespoons, but I use a large spoon which I would think is about a tablespoon. How do you measure out how much you put in the shells? Also, do you use the taco sized shells?

    I love love LOVE this recipe though.. we eat these at least twice a week!

    • Happy.MoneySaver says:

      I used the 6-inch flour tortilla shells and honestly I just spoon the filling in and it usually makes about 40 small taquitos. If you are using bigger tortilla shells then you will use more filling. I am so glad you like this recipe! It is very popular in my house too!

  18. My family and I love these! I just started counted my calories again 🙁 How many calories would you say are in these?


  19. Aaaaamazing! Thank you so much for this recipe!
    That is all.

  20. Had these taquitos for dinner then froze the rest. My whole family loved them. I had cooked a bunch of chicken thighs in a crock pot with Mexican seasonings so the chicken was very tender and shredded easily. After that, the mixing & rolling went quickly. The addition of fresh cilantro was the best part !!

  21. Made these yesterday… Wonderful !!!! Super easy recipe – I just added a Fresh chopped Jalapeno- we like it a little spicier. And it was so good. Even My hubby Liked them and he doesnt normally like chicken. This recipe is a keeper – Thank you so much !!!!

  22. Michaela says:

    Yummy! These are now in my freezer!

  23. Misty Hylkema says:

    Getting ready to participate in my first freezer-meal swap. I would LOVE to make this recipe…my mouth waters and I want it NOW! haha As a group, we are committing to making five meals to swap that each feed 4-6 people. I am not patient to read through the comments right now LOL, can you tell me from this recipe…how many taquitos would you suggest as a serving size? This will let me know how many times to make this recipe to fulfill my five meals. Thanks 🙂

    • I would try to fill a gallon sized ziploc bag with taquitos for a family swap. Usually I eat about 2-3 large taquitos myself for a meal. Hope that helps!

  24. Laura Killgo says:

    I made these tonight and boy they were good. I bought a few different tortillas to “experiment” with and I found that the ones that rolled up best were Mission flour/corn tortillas. I was especially pleased because I got the best of both worlds the corn flavor (which my husband insists on) and the workability of flour tortillas. This was my first time even seeing this kind of tortilla available, but I’m hooked. On both those and this recipe!! Thank you 🙂

  25. I can’t find anywhere on the post – about how many do you get from this recipe? I look forward to trying it!!

  26. Scaryclowngirl says:

    I made these taquitos today half chicken & half ground beef. I made my homemade corn & flour tortillas and salsa to go along with them. And the end result was absolutely delicious!!! My whole family loved them. Thanks for the recipe… 🙂

  27. Marah Aylor says:

    Hi I don’t like green chilies or green salsa I also can’t have good that’s to spice so what can I substitute?


  28. I now have a freezer full. My family adores these. Now, I don’t worry about ingredients and these are far tastier than store-bought. After I made the first batch I went right away and bought groceries for a triple batch.


  29. can you cook these then freeze them so they can be microwaved later for school lunches


  30. I absolutely LOVE / LOVED this recipe! I made the chicken mixture up the other night and made a few of them for dinner, then put the filling in a tupperware container and finished making them ( to freeze) tonight!
    I’ve had a couple of back surgeries and have another one looming over my head for the near future. There are many, many nights where I’m simply not up to cooking , let alone the mess in the kitchen afterwards! Meals like this are such a lifesaver for me!! My kids are all grown and i’ve had a handful of freezer meals that i’ve always had as ” go to’s ” so to speak, but this one and ones like it are way different than the old stand by’s of my day!! My kids have been “Hinting loudly” that they sure would like some of these…..so i’ve given them your link!! LOL ( yeah they arent getting the already made taquitos!! LOL ) hahahahaha!! Thank you so much for Sharing!!!!! Its so nice to not have to cook every night!! 🙂


  31. I was planning on buying all the ingredients for this recipe, but then remembered I had a can of Rotel Lime and Cilantro on the shelf. I substituted it for the lime, cilantro, garlic, etc. and it turned out great. Since the Rotel is slightly on the spicy side, I used regular shredded cheddar in place of the Pepper Jack. Just a suggestion for yet another time saver. Thanks for the recipe. I’ll definitely use it again!


  32. These were yummy! I made them for a 9th-12th grade small group. I didn’t have cilantro, limes, and seasonings. I used Taco Bell’s green chili sauce instead and Aldi’s taco seasoning in place of spices. These tasted better than store bought. Yum! I’m making again for our family supper.

  33. These are awesome ! I keep my (away at college) son’s freezer full of homemade frozen meals so he is not tempted to buy preservative- laden foods. These are the one thing he requests. He can pop them in the microwave morning noon or night. Thank you for all of your freezer recipes. I keep our home freezer full as well, so we always have something planned for after work. Freezer meals (and planning ) really works for our family.


  34. Has anyone tried these the traditional way using corn tortillas? Since these are made with flour tortillas, they are actually flautas. The recipe looks amazing! Can’t wait to try it!

  35. These look delicious! How would it work out to cook the taquitos first then freeze them they’ve cooled down? I’m thinking p them on the microwave for super quick meals.

    • Happy.MoneySaver says:

      I think it would work pretty good. They may be a little softer in the microwave but they would work as a great lunch!


  36. I love these! I’m not a fan of cilantro, so I kept it out. I also switched the pepper-jack for cheddar cheese. This is one of the best freezer meals I’ve had!

  37. Can these be microwaved instead of put in the oven? I am looking for lunches for my hubby to take to work where he wouldn’t have access to an oven.

    Thanks so much!

    • Happy.MoneySaver says:

      They can be but the outside may not be as crispy! 🙂 Still really yummy though and perfect for a quick lunch!

  38. Would it be bad if I cooked the taquitos then freeze them for my husband to take to work? I would just flash freeze them if I was going to make them for at home. But since he needs something quick he can grab and just heat up when it is lunch time at work. I was thinking I could fully cook them, flash freeze them, then package them and freeze for him to take to work.

    That would work just fine wouldn’t it?

  39. I decided to embark on a freezer meal journey and chose this as my first step.

    As some have recommended, I used a steamer to steam my corn tortillas before rolling them, and that prevented cracking.

    Overall, this was easy to make and it tasted good too.

    I plan on making your easy lasagna recipe next, probably this evening.

  40. I feel so late to the party here but just wanted to give you a HUGE thank you! My husband can be such a picky eater but he loves these taquitos and it makes our weeks so much simpler to have a batch in the freezer for him to eat! We’ve done some pre-cooked and some straight frozen. He prefers the latter but it’s so awesome to have something that will work both ways!

  41. I pull them from the freezer, cover with enchilada sauce and cheese. Bake in the oven and voila! Quick enchiladas! My family loves them.

  42. I’ve made these several times now, so yummy! This is by far the best freezer meal I’ve tried from this website.


  43. These are wonderful every time I make them!

  44. My hubby loves taquitos, but hates cream cheese or any soft cheese. Can I leave that out & just use the chicken and pepper jack with the other ingredients? I know he’d love these, but not the cream cheese.
    Thanks.

    • Happy.MoneySaver says:

      You definitely can! If there is something that he prefers like sour cream that you could add in for the creamy element in the taquito, you could substitute that in. If not I think the chicken, cheese and cilantro would be just as yummy!

  45. These are great! I substituted my own pickled peppers for the salsa verde, and I dip the finished product in regular tomato salsa. (It’s good without the dipping but even better with)

    I was uncertain about a few things – how many one recipe would make, is 2 Tbsp really enough for a 6″ tortilla, how is the best way to roll it, etc. But they proved to be pretty forgiving. One half batch was just about perfect for one bag of 10 flour tortillas. They didn’t crack at all, and held their shape perfectly when I test-baked a few (before freezing the rest), came out nice and crispy.

    One tip I’d have for newbies — the filling does swell up in baking. I had filled my rolls pretty much to the ends, and so I ended up with a lot leaked out. So having an unfilled gap at the end is ideal.

    Another tip — cut tortillas in half to make mini taquitos for the kids! I made some full size and some half. 🙂 And after the test batch I’m going to make a lot more, these are THAT yummy!


  46. I made these today. I am going to freeze them , so I can have something tasty on hand for the holidays. I put the filling in a Ziploc bag and cut the corner, it made filling the tortillas a breeze! Thank you for a great recipe!

  47. If you freeze these, do you need to thaw them out before baking them?


  48. I made the chicken taquitos and froze them for later, but I just had to taste the filling…..delicious! I also made the broccoli soup…..so very, very good! Thanks for the recipes!

  49. Could you bake the chicken Tacquitos and then freeze them for a quick reheat in the microwave when hungry?

    • Heather says:

      check my comment below. I am sure it woudl work too. I microwaved them instead of baking worked
      out out awesome

  50. I am new with freezing meals this recipe is actually the first one I am making. My question is how long can they stay in the freezer?

    • It’s best to use them up within 6 months, but they will freeze and stay edible for longer than that. They will just lose flavor and nutritional content after 6 months. Hope you have fun making freezer meals!

  51. Katherine says:

    I just made a batch of these. YUM! I found the white corn tortillas really fell apart, but the yellow were better – no idea why. I used Mission brand. To heat the tortillas, I soaked a paper towel with water, then squeezed out the extra moisture. I wrapped 2 tortillas at a time in the paper towel and microwaved for 15 seconds. When the tortillas were steamy they were easier to work with and didn’t tear.

  52. Kareena Vance says:

    Is there a way to do this so it goes from freezer, to lunch bag, to microwave? My husband won’t be able to bake these while he’s gone. Or do I bake them at home, freeze them, then he reheats them?

  53. Heather says:

    I made these and threw them in the freezer. I did not bake them but would grab a couple for my work lunch. I zapped them in the microwave for about 2 mins in a zip lock bag so they did nto dry out and kinda steamed and they were so yummy. I bet bake is better but it was a nice grab and go lunch for work

  54. I just made these…wow!! They are delicious!!


  55. These are amazing! My husband comes home for his lunch hour M-F most days but, I still like having quick things to reheat so he’s not eating cold sandwiches everyday but, I HATE buying preservative laden junk in a box.
    These are SO good and he loves cilantro!

  56. You mentioned cream cheese as one of the things that doesn’t freeze well in your freezer tips. However, everyone seems to really love these! Does the cream cheese do that weird curdle thing after freezing or does it come out smooth? Can’t wait to try these!

    • Cream cheese by itself will change consistency if you were say wanting to use it for spreading on bagels after freezing. But often when you mix it with other ingredients such as casseroles or other things like this yes it does well! Baking it will melt it and make it all creamy and delicious!

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